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http://dx.doi.org/10.5657/KFAS.2022.0284

Processing Optimization and Sensory Characteristics of Canned Smoked Oysters Crassostrea gigas in Oriental Sauce  

Lee, Ji Un (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Yoon, In Seong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kwon, In Sang (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung-Suck (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Heu, Min Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.3, 2022 , pp. 284-293 More about this Journal
Abstract
In this study, we aimed to optimize the blending conditions of sunflower oil (A), water (B), and oriental sauce (C) for canned smoked oysters Crassostrea gigas in oriental sauce (SOO). Using response surface methodology (RSM), we found that the optimal independent variables [X1, A/(B+C); X2, B/C] based on the salinity (Y1) amino acid nitrogen content (Y2), and overall acceptance (Y3) of high-quality SOO were 48.7% (w/w) for sunflower oil, 25.5% (w/w) for water, and 25.8% (w/w) for oriental sauce. Under optimal conditions, the experimental values of Y1, Y2, and Y3 were 1.68±0.4 g/100 g, 155.4±2.4 mg/100 g, 6.2±0.23 score, respectively, which were not significantly different from the predicted values (P<0.05). The SOO prepared under optimal conditions had a higher overall acceptance than commercial canned smoked oysters. These results suggest that developing canned smoked oysters in oriental sauce can be industrialized, and the product is predicted to be competitive in the global market.
Keywords
Crassostrea gigas; Oriental sauce; Oyster; RSM; Smoked oysters;
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